2/3 cup sweetened condensed milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
10 ounces white chocolate, chopped

preheat oven to 325°. line two baking sheets with parchment paper.

in a large bowl, stir together the sweetened condensed milk, lime juice, lime zest, egg white, vanilla, and salt. stir until combined. add in the coconut and mix well.

with a spoon, scoop up about 2 tbs of the coconut mixture and form into mounds that have a slight peak at the top. place on lined baking sheets, about 2″ apart. bake cookies one sheet at a time for 15-20 minutes, or until cookies are set and slightly golden brown.

melt chocolate in a microwave safe bowl. make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth.

lay out a large piece of wax paper. dip the cookies into the chocolate just until the bottoms are covered in chocolate. set dipped cookies on the wax paper to dry. drizzle macaroons with white chocolate and let dry completely.

makes 18 macaroons